Gluten-Free Orange Cranberry Oatmeal Muffins

Oatmeal-Muffins_007

Did you know it’s National Oatmeal Muffin Day?

 I bet ya didn’t. That’s why I’m here to send over a quick n’ easy recipe for oatmeal muffins that you can whip up and pop into your oven for a sweet treat tonight.

And breakfast tomorrow.

And a snack mid-afternoon around 3:00 when your tummy starts rumblin’…

These here muffins aren’t just any oatmeal muffins, they’re packed with fresh lemon juice, orange zest, dried cranberries and almonds.

I was gunna save this post until the morning after Thanksgiving because these are just the most perfect lil’ muffins to serve after you’ve eaten your heart out the night prior- but I just can’t. I mean, it’s National Oatmeal Muffin Day, people!

Plus, you probably need an excuse to eat another muffin.

You down? Goodie. Let’s chat about these here muffins then, shall we?

I got the idea for this moist little cuties last week when I was out walking the streets of Manhattan and I stumbled upon an orange scone. Not the color orange but one made with orange juice and zest.

So I thought, what can I make that’s warm n’ fluffy, gluten-free, dairy-free and of course, delicious?

Are you still with me?

Good.

We’re starting the day of with these oatmeal orange cranberry muffins and they are gunna blow your mind. Yep, consider it blown. Far far away.  But, you can come back for Christmas because it’s only six days away. (Smile!)

A crunchy golden crust and a moist, sweetened inside- these guys are much better than the muffins at the store. Heck, they’re even better than the fresh ones at Dean n’ Deluca. And they’re incredibly easy to make, too.

I’m sure you can picture me in my tiny Manhattan apartment, baking away for my neighbors and pals.  These freeze well too, so if you’re anything like me, you’ll go ahead and hide them from your family in your freezer until you are alone and ready to toast one up and savor each bite.

Get the picture?

I thought so.

That’s when no homemade muffin is safe- just don’t tell anyone my secret that they’re always stashed in the freezer, hehe.

And don’t forget to head over to my Facebook Page where I’m hosting the ’25 Days of Christmas’ Giveaway Every Day. I’m giving away a new gluten-free gift everyday from December 1st-December 25th.
Enjoy and Good Luck!

4.5 from 8 reviews
Gluten-Free Orange Cranberry Oatmeal Muffins
 
Prep time
Cook time
Total time
 
Gluten-Free, Dairy-Free and Vegan
Recipe type: Breakfast, Snack or Dessert
Serves: 12
Ingredients
  • 3 cups gluten-free oats such as Bob's Red Mill, separated
  • 2 Tablespoons chia seeds
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 2 tsp. cinnamon
  • ⅓ cup slivered almonds
  • 2 tsp. fresh orange zest
  • 1⅓ cups dried cranberries
  • ¾ cup So Delicious Coconut Milk
  • 2 Tablespoons lemon juice
  • ⅓ cup coconut oil, at room temperature
  • ¼ cup agave nectar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Prepare a muffin tin with nonstick baking spray.
  3. Combine 2 cups of oats in a blender; pulse on high speed until mixture forms a flour consistency. Remove from blender; transfer to a large mixing bowl with remaining 1 cup of oats, chia seeds, baking soda, sea salt, cinnamon, almonds, orange zest and dried cranberries.
  4. In a separate bowl, combine So Delicious Coconut Milk and lemon juice; set aside for 7 minutes, then add to the dry ingredients along with the coconut oil and agave nectar.
  5. Mix well to combine; set aside for 5 minutes.
  6. Transfer mixture into prepared muffin tins.
  7. Bake for 30 minutes or until golden brown.
  8. Remove from oven; set aside for 10 minutes to cool before serving.
Notes
Servings: 12 Serving Size: 1 Muffin Calories: 224.8 cal • Fat: 9.9 g • Protein: 3.8 g • Carb: 32.4 g • Fiber: 4.2 g • Sugar: 14.8 g • Sodium: 148.1 mg

 

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61 replies
  1. Lisa
    Lisa says:

    Mmm….I’ve been thinking about scones. Fluffy tender cinnamon scones……. Oh, sorry I’m back now!
    I like how you make “buttermilk” out of the lemon juice and coconut. Would almond milk work the same way? And do the chia seeds take the place of eggs? These sound really yummy!

    Reply
  2. Buddabamama
    Buddabamama says:

    OMG. I tried those today and they are amazing. I agree that they are almost like scones. The taste is wonderful. I love that they are Vegan! I made a batch for Christmas presents so now I have to make them again for us!
    I used Oart Flour, to answer the previous comment

    Reply
  3. BEVERLY MILLEY
    BEVERLY MILLEY says:

    AMIE,

    MADE THESE TWICE AND I LOVE THEM. ONLY THING I HAVE TO FREEZE THEM SO I DON’T EAT THEM ALL. HAPPY NEW YEAR

    Reply
  4. Cindi Sanders
    Cindi Sanders says:

    Hi Amie,
    I came across your recipe and was wondering if flax seeds will work in place of chia seeds? I don’t have any chia seeds on hand but can’t wait to try these!

    Reply
  5. Jodiann
    Jodiann says:

    These look wonderful. I have fresh cranberries, is there a specific reason why you used dried? Could I use fresh or dry them somehow? Thanks!

    Reply
    • Amie
      Amie says:

      Thanks Jodiann; you can surely use fresh cranberries! Hope you enjoy it!. I had dried cranberries at my home so I used them! Fresh can be too tart for me sometimes!

      Reply
  6. Kim
    Kim says:

    Hi Amie – I have made these twice now and they aren’t rising? I was so excited for them to look as pretty as your puffy, golden muffins, but they’re just not turning out that way. They taste delicious, but they look more like hockey pucks than muffins. We live in Denver, do you think the altitude could be the problem?

    Reply
    • Amie
      Amie says:

      Thanks Kim; the altitude is probably the cause of this. I am SO glad to hear that they taste great. Just close your eyes and dig in! xoox Have a great night!

      Reply
  7. Kim
    Kim says:

    Thanks so much for the response, Amie! We will just enjoy the amazing scent of orange and cinnamon in the house whilst we eat the delicious muffins with our eyes closed. Works for me! Thanks again!

    Reply
  8. Jessica @ Dairy Free Betty
    Jessica @ Dairy Free Betty says:

    I just made these and they are SOOOOOOOO tasty, however, I only cooked them for 20 mins and when I went they were SUPER brown (almost burned) and they didn’t rise at all. They look like little hockey pucks! Any idea? I followed the recipe perfect!

    Anyways they are delish, I’m going to have troubles not eating them all right now! haha :)

    Reply
    • Amie
      Amie says:

      So happy to hear! Hope you enjoy them all weekend; maybe it was the different gluten-free flours we used. At least they taste great. Have a fabulous weekend!

      Reply
  9. fan
    fan says:

    it looks really marvellous but we dont get glenten free oat can i use the regular one sure i will make it thanks Amie we loved all your healthy receip

    Reply
      • Anna
        Anna says:

        The muffins turned out delicious. Dough works well for cookies too, just spoon onto a greased baking sheet (had some dough leftover after I stuffed the muffin tin). Made them into plain oat cookies today by taking the cranberries, almonds and cinnamon out of the equation and spooning onto a baking sheet. Again, delicious. Going to try and make a savory version and shape them into biscuits to have with a nice bowl of soup as a replacement for a slice of brown bread. Can’t wait till I have some time to experiment with that.
        Thank you Amie for making my life with allergies easier

        Reply
        • Amie
          Amie says:

          Thank YOU Anna; so nice to hear from you! So great to receive your comment and happy you enjoyed the muffins! Love the idea of making a savory version. Enjoy and have a wonderful night! xo

          Reply
          • Anna
            Anna says:

            Hi Amie, made the savory version this morning to try with soup for dinner and I’m just dying to tell you about them. The only change I made to the original recipe was I added another 0.5 teaspoon of salt and left out the sweet ingredients. I shaped them into little balls purely for laziness reasons (I don’t have to wash up a muffin tin now). Couldn’t wait till the evening to try them so had one with butter as soon as they cooled down. This recipe just keeps on giving. Savory version was again delicious. It was as good as (if not better than) a slice of fresh Irish brown soda bread. Mind you my version turned out a small bit too salty so I’ll probably add just a pinch extra next time.
            Have a great day! xx

  10. Rosanna Glynn
    Rosanna Glynn says:

    These are great muffins! I just pulled a batch out of the oven and are very very yummy. I should have let them cool longer though as they kinda crumbled apart on me. But no matter, they were still delish!
    By the way, I used whole chia seeds and it came out fine.

    Reply
  11. Britt
    Britt says:

    Mine did not turn out this pretty! They came out with more of a granola bar consistency than a muffin — but I’m thinking my blender didn’t grind up those oats too well. But whatever, these are still delicious! I had two for breakfast that I dipped in coconut milk and now piggy me is wishing I had brought a third to work with me, lol. Thanks! I’ll be making these again very soon! (:

    Reply
  12. Emily
    Emily says:

    Hi – these looks great, and I’d love to try them. If we aren’t vegan, can I use 2 eggs instead of the chia seeds? Thanks!

    Reply
  13. Michelle
    Michelle says:

    Hi Amie!
    Tried these muffins today :) Thank you for the recipe
    They are delicious!
    What would help in making them fluffier? Mine definitely didn’t fluff like the one on the picture (no muffin top at all, barely raised…)
    -sifting the flour?
    – letting them sit longer before baking?
    Thanks!
    Michelle

    Reply
    • Amie
      Amie says:

      Thanks Michelle; so glad you liked them. Perhaps it was the type of flours we used- I think it has to do with the different brands of flours we purchase. Have a great night!

      Reply
  14. jenelle
    jenelle says:

    One of the best muffins i’ve ever tasted and they didn’t even turn out fluffy or big. I am going to adapt the recipe a bit as I used oat flour instead of grinding my own oats and also because i’m baking in Sweden.
    Amahazing recipe. love love love!

    Reply
  15. Zoe
    Zoe says:

    I used fresh cranberries as well and they were fantastic. I wouldn’t eat them without the cranberries as they are a bit dense. If like to alter this a little more to make it lighter…

    Reply
  16. Kristen
    Kristen says:

    Hi Amie!
    These sound wonderful and I cannot wait to try them. I am curious about making one alteration. Could I use Grapeseed oil in place of the coconut oil? A gluten free friend suggested that I try this but I wanted your take on it.

    Thanks

    Reply
  17. Lia
    Lia says:

    I just made these and my apartment smells amazing but like a lot of the other people posting here mine don’t look anything like the picture and did not rise. You suggest that it might be the flour but the recipe doesn’t call for flour…I did make oat flour out of the gluten free oats like you said but that shouldn’t have to many variables. I still can’t wait to try them! Thanks

    Reply
  18. april
    april says:

    Those are gorgeous! This is one of my favorite muffin flavors and I’m excited to have a gluten-free option. Can’t wait to try them!

    Reply
  19. Felicia
    Felicia says:

    Made these the other day, and they were delicious!

    Like others have said, for they they weren’t fluffy, didn’t rise, and didn’t look (or feel) anything like muffins, really. But that’s okay! Because I used this recipe to have portable oatmeal for breakfast! It was PERFECT! They’re healthy, sweet but not too sweet, filling, and so tasty!

    If they’re not turning out like muffins, I highly suggest using it as a travel oatmeal for breakfast. It’s easy to take to work or class. I told friends that it was baked oatmeal cups I take for breakfast, and they loved them too!

    Great recipe! Definitely making it again!

    Reply

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